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whole green moong dal recipe | punjabi sabut moong dal recipe

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whole green moong dal recipe
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sabut moong dal recipe with step by step photos – homely punjabi style dal made with whole moong beans.

this green moong dal recipe is one of those dals i make often. just that i never clicked the pics and shared. i also make urad dal in a similar way.

the green moong beans are cooked in a pressure cooker. you can cook the dal in a pot or pan too. i have mentioned the details on how to cook the beans in a pan, in the notes section of the recipe card below. moong beans as well as moong lentils are my preferred choice of legumes, to make dals or khichdis as they are easy to digest and nutritious.

the taste of this sabut moong dal is like a home cooked dal and really goes well with rotis or steamed rice. if i make a side veggie dish, i serve the dal with steamed rice or we just have it with rotis with a side veggie salad.

if you are looking for more dal recipes then do check moong dal tadka, dhaba style dal fry, dal makhani and masoor dal recipe.

whole green moong dal recipe below:

4.5 from 20 votes
whole green moong dal recipe
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whole green moong dal recipe - punjabi sabut moong dal recipe
prep time
1 hr
cook time
30 mins
total time
1 hr 30 mins
 
sabut moong dal - homely recipe of dal made with whole green moong beans.
course: main course
cuisine: north indian, punjabi
servings: 4
author: dassana amit
ingredients (1 cup = 250 ml)
main ingredients for sabut moong dal recipe:
  • ½ cup sabut moong dal (whole moong beans) - soaked in water for an hour or two hours or overnight
  • 2 tablespoon oil
  • 1 medium tej patta (indian bay leaf)
  • ½ teaspoon cumin seeds (jeera)
  • 1 medium onion, chopped Or ⅓ cup chopped onions
  • 1 large tomato, finely chopped Or ½ cup finely chopped tomatoes
  • 1 teaspoon ginger garlic paste Or ½ inch ginger + 3 to 4 medium garlic - crushed to a paste in mortar-pestle (adrak lahsun ka paste)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ¼ teaspoon garam masala powder
  • 2.5 to 3 cups water
  • 2 tablespoon chopped coriander leaves (dhania patta)
  • salt as required
for tempering sabut moong dal:
  • 1 tablespoon oil
  • ½ teaspoon cumin seeds (jeera)
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon red chili powder (lal mirch powder)
how to make recipe
preparation for sabut moong dal recipe:
  1. rinse 1/2 cup green moong beans for a couple of times and then soak in enough water for an hour. you can also soak them for a couple of hours or overnight. if soaking overnight, then the pressure cooking time will reduce.
  2. chop 1 medium onion, 1 large tomato and 1 to 2 green chilies. crush the ginger and garlic to a paste in the mortar-pestle.
preparing sabut moong dal:
  1. heat 2 tbsp oil in a pressure cooker.
  2. add the whole spices - 1 medium tej patta/indian bay leaf and 1/2 tsp cumin seeds. saute till the cumin seeds splutter.
  3. then add the chopped onions. saute the onions till light golden.
  4. add 1 tsp ginger-garlic paste and chopped green chilies. stir and saute till the raw aroma of ginger-garlic goes away.
  5. now add the chopped tomatoes and 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder and 1/4 tsp garam masala powder.
  6. stir and saute till the tomatoes soften, become pulpy and you see oil releasing from the sides.
  7. drain and add the moong beans. stir very well.
  8. add 2.5 to 3 cups water and salt as per taste. stir very well.

  9. cover and pressure cook sabut moong dal for 10 to 12 whistles or 15 to 17 minutes on a medium to high flame till the moong beans are softened thoroughly.

  10. when the pressure settles down on its own, open the lid and check the moong beans. if they still have slight bite to them, then add some water and pressure cook for some more whistles.

  11. if the mixture looks dry, then you can add more water. keep the cooker on the stove top and simmer the moong dal for 5 to 6 minutes, stirring at intervals.
  12. the consistency of the dal should not be watery. while cooking you can mash a few lentils with the back of the spoon.
tempering (optional):
  1. heat 1 tbsp oil in a small pan or tadka pan. splutter 1/2 tsp cumin seeds first.
  2. switch off the flame and then add a pinch of asafoetida and 1/4 tsp red chili powder. stir.
  3. add this tempering to the green moong dal. stir well.
  4. add 3 tbsp chopped coriander leaves. stir again.
  5. serve whole green moong dal with steamed rice or chapatis.
recipe notes

to cook in a pot or pan - use a thick bottomed deep pot or pan. follow the recipe and after adding moong beans, add 3.5 cups of water. cover the pot with a lid and cook the beans on a medium flame till done. its best to soak the beans overnight, if cooking them in a pot or pan. add more water if required while cooking.


steps for punjabi sabut moong dal recipe:

1. rinse ½ cup green moong beans for a couple of times and then soak in enough water for an hour. you can also soak them for a couple of hours or overnight. if soaking overnight, then the pressure cooking time will reduce.

green moong beans, sabut moong dal

2. chop 1 medium onion, 1 large tomato and 1 to 2 green chilies.

onions for sabut moong dal recipe

3. heat 2 tbsp oil in a pressure cooker. add the whole spices – 1 medium tej patta/indian bay leaf and ½ tsp cumin seeds. saute till the cumin seeds splutter.

spices for sabut moong dal recipe

4. then add the chopped onions.

onions for sabut moong dal recipe

5. saute the onions till they start to turn light golden.

onions for sabut moong dal recipe

6. add 1 tsp ginger-garlic paste and chopped green chilies. stir and saute till the raw aroma of ginger-garlic goes away.

ginger for sabut moong dal recipe

7. now add the chopped tomatoes and ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder and ¼ tsp garam masala powder.

spices for sabut moong dal recipe

8. stir and saute till the tomatoes soften, become pulpy and you see oil releasing from the sides.

tomatoes for sabut moong dal recipe

9. drain and add the moong beans.

moong beans

10. stir very well.

making sabut moong dal recipe

11. add 2.5 to 3 cups water and salt as per taste.

water for sabut moong dal recipe

12. cover and pressure cook sabut moong dal for 10 to 12 whistles or for 15 to 17 minutes on a medium to high flame till the moong beans are softened thoroughly. when the pressure settles down on its own, open the lid and check the moong beans. if they still have slight bite to them, then add some water and pressure cook for some more whistles.

making sabut moong dal recipe

13. if the mixture looks dry and the water looks less, then you can add more water. keep the cooker on the stove top and simmer the moong dal for 5 to 6 minutes, stirring at intervals. the consistency of the dal should not be watery. while cooking you can mash a few lentils with the back of the spoon.

making sabut moong dal recipe

the next step is tempering and its optional.

1. heat 1 tbsp oil in a small pan or tadka pan. splutter ½ tsp cumin seeds first.

tadka for sabut moong dal recipe

2. switch off the flame and then add a pinch of asafoetida and ¼ tsp red chili powder. stir.

tadka for sabut moong dal recipe

3. add this tempering to the green moong dal. stir well.

tadka for sabut moong dal recipe

4. add 3 tbsp chopped coriander leaves. stir again.

making sabut moong dal recipe

5. serve whole green moong dal with steamed rice or chapatis. while serving, you can garnish with a few coriander leaves if you want.

sabut moong dal recipe




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Reader Interactions

{ 87 Responses }

  1. Srividya says

    Tried the recipe n its amazing.Love love your recipes 🙂 they are an absolute delight to read, to watch the pics n to make ❤️ Missing ur app a lot. It was my most used and loved app. I learnt lot of recipes from ur site. Your detailed step by step description, pics and even tips from your experience of cooking helped me a lott.. Thanks a ton for making even difficult recipes understandable and easier. Keep cooking n clicking.

    • says

      Welcome Srividya. Glad to read your positive feedback on recipes. We deleted the app because of technical issues. Yes I will share more recipes as I love cooking and trying new recipes.

  2. Veena says

    Hello. Thanks for your wonderful recipes. I was wondering if I can cook the dal separately and then add it to the onion tomato base. Will it come out to be tasting the same??

  6. Pushpinder Kaur says

    If not soaked overnight, how much time would it take to cook in the pressure cooker?

  7. Jack says

    Delicious! I added garlic and a small handful of methi to the tempering and it was so good!! I also did a mix of split and whole mung.

  9. Nandita says

    I love your moong dal recipe. It’s a super hit in my family. Thanks a lot for the wonderful recipe.

  13. Eleanor Karmali says

    This was absolutely DELICIOUS! thank you; didn’t know what to do with moong dal, I’ll be making this more often 🙂

  14. Honey says

    Hi
    Moong turned out to be very tasty.
    Never got such a taste before in moong.my husband appreciated.
    God bless u.

  15. Anne B says

    Just discovered your site: thank you for sharing these wonderful recipes! Just one question about the dish next to the Green Moong Dal recipe: is that an eggplant dish? It looks delicious, is the recipe on your site or could you please share it?

    Thank you,
    Anne B

  16. Sonia Pattanaik says

    Thanks mr. Amit for sharing a wonderful dal receippe i will surely make and kepp you posted.

  17. anand says

    If I’m soaking overnight, how much should I reduce the pressure cooking time/whistles by?

    BTW, thank you for all these wonderful recipes with accurate measurements. I had never cooked in my life and find it quite easy to start with your recipes.

    • says

      thanks a lot anand. if soaking overnight, then pressure cook for 8 to 10 minutes (4 to 6 whistles). also reduce the water. you can add about 2 cups water. rinse the moong dal very well after they are soaked and then add in the cooker.

  20. Veena says

    Followed the recipe to the word and it came out to be delicious. Everyone at home loved it . Thank you so so much for all your recipes ??

  21. Prabha says

    I loved your recipes. And am cooking your dishes for breakfast, lunch and dinner.Thank you for making cooking an enjoyable journey.

  22. sarah says

    do you have any tips for making dal in a slow cooker? some recipes say to cook the lentils by themselves and add the other ingredients at the end–is there a reason?

    • says

      sarah, i do not have a slow cooker, so difficult for me to tell you any tips or suggestions. i deduce the the recipes mention this, so that the other ingredients do not become too mushy or pasty. otherwise i do not see any other reason.

  23. Hungry says

    I made this and turned out lovely! Thank you.

    I also added a boiled eggs cut in half once it was all cooked.. adds another creamy flavour to it.

  24. Sonu Malik says

    thank you so much net and recipes so you and very nice and God bless you my messages and very happy for recipe

  26. Shakuntla says

    In childhood in Punjab I used eat a mixed whole moong , moth and mah dal with rajma in it as well. This used to served mostly at village weddings. I loved it but cannot find a recipe. Please can you help. It was in hushiarpur. Also what does it mean when you say one whistle ect.

    • says

      i am not aware of such a recipe. i will have to find out and ask my relatives. if i get the recipe, i will add it. one whistle or two whistles etc is the whistling of the pressure cooker that happens a number of times.

  27. Iulia says

    Thank you a lot for this recipe ! It is very easy to prepare and absolutely delicious. I usually find it hard to eat cooked vegetables alone as my taste buds always crave for more aromatic and consistent dishes.
    This recipe accomplishes these desires and it is also great for kids. I have a three year old and he enjoyed eating this daal.

    • says

      nice to know lulia and thanks for sharing your experience. including lentils and legumes in our diet balances the nutrition profile along with the intake of veggies.

  28. Ismath says

    I made this recipe several times, and it has resulted in delicious daal every time. Sometimes I use less water for a thicker consistency. Thank you for a wonderful and easy recipe.

  29. Cauvery says

    Hi,
    I tried this moong dal recipe a couple of months ago and i came out really well.. Going to make it tonight again..
    Thanks for such recipes.. They are easy to make and so tasty to eat..

  30. sharvari says

    Lovely recipe ….simple and tasty….it help us to try different types of recipe through ur website….tc …

    • says

      try adding 1/2 tsp first. increase to 1/4 tsp more if you feel the salt is less. since i use rock salt and it has less saltiness as compared to sea salt or iodized salt, i do not mention the amount.

  33. Neeti says

    Hey Dassana,

    How are you? I’ve been making this moong curry (using sprouts & the same masalas) for years now and it always turned out to be quite ordinary. But when I followed your suggestion of adding the tadka at the end (I used ghee!) and mixed some finely chopped hara dhania to the dal, I was quite amazed at the end result — a flavourful and delicious curry! Wow! Thanks a lot for your recipes and handy tips! ☺

    • says

      hi neeti. i am fine. yes even i make the way you make at times and it really tastes simple. but at times, i add the tadka and it really perks up the flavor and taste.

  34. Simmi says

    Hello Dassana Dear
    This recipe looks delicious and I will give a try. I have 2 questions for you, for most of the dals (not this whole green moong one) when you pressure cook them I have noticed you don’t put salt with the dal to pressure cook you always add salt once dal is pressure cooked can you please explain the reason behind it and Secondly for oat porridge I do understand we can use skimmed milk or full fat milk do we have to reduce the quantity of water (you mentioned to use 2 cups for 1/2 cup of oatmeal) if we are using skimmed milk, please advise, thanks

    • says

      for the split lentils, i always add salt once they are cooked. if salt is added before, the lentils do not get a smooth consistency when cooked and still have separate grains. no need to reduce water if using skimmed milk for the oats porridge.

  35. says

    Thanks so much for the recipe. I had something similar in an Indian restaurant in Kuala Lumpur recently, and it was amazing. Will definitely be trying this at home 🙂 Looks fabulous. Lovely photos too, btw.

    Oh and btw, I’ve had another dal before that I’ve served with rice and sour cream on a burrito, so it made sort of an Indian Burrito instead of the typical Mexican one. It was delicious 🙂

  36. Shuchi says

    hi mam, wanna make eggless banana bread but could not understand the meaning of folding the flour into the batter ..can you plz clear how folding is done in baking ?

  37. Vasu says

    Hi mam… I recently gone through your page. It is awesome.Am just cooking for past 1 yr. Can u plz add some receipes without onion and garlic..as we dnt eat that

  39. Helen Brookes says

    We just had this and it was fantastic. Delicious. thanks. I love your recipes.